我要把它貼起來 （因為我沒有）

Scott Shen
我要加上我對妳的告白: "妳之前都會問我,我怎知道什麼時候是那一刻?其實妳問我時我都當下很想衝動的跟妳說,就是現在. 因為我知道我心中只有妳. 對於未來,過去,我沒辦法確定,唯一能確定的是我愛你!不管怎樣我都只想和妳在一起.不管以後的日子如何,我會用我最大的能力讓妳幸福,讓妳快樂,讓妳開心.我這一輩子最大的請求就是娶妳.Baby你可以嫁給我嗎?


99個喜歡我的理由 + 鑽戒 = 你的真心 ! 我們的一輩子, thank you, my honey...

童顏真語

不能低估的三歲小孩

以下是我在PTT看到大家po的童言童語。別以為兩三歲的腦還什都不懂，其實他們可是很厲害呢！

1. 作者 uwmtsa (補刀)

我三歲的兒子
要找我的時候就說:"你過來!"
不要我煩他的時候就一邊推我一邊說:"去電腦!"

2. 作者 drama (Muse)
剛剛問我兒子：爸爸勒？
兒子說：在樓上
我又問：爸爸在樓上幹嘛？
兒子說：工作
然後他就開始邊說邊唱自編歌...
爸爸在樓上工作～工作～好多工作～～
==
註：我兒子才三歲半

3.作者 rooi
有天早上我先生出門以後.
我兒子(2y10m)突然問我:爸爸要去哪裡?
我:爸爸去上班阿.爸爸每天都要去上班賺錢阿
兒子:喔...上班賺那幾個臭錢阿~~~
我:.......
我先生有時候天氣冷還要去上班.嘴巴就會碎碎念.不是我教的阿~~~

4. 作者 ikarih (梨)
他是假日爸爸 平常在新竹賣肝
所以一直很怕女兒不認得他
現在女兒大了(七月要四歲了)
平常是很黏爸爸啦
爸爸要回新竹時都會說 "把拔再陪我玩一下"

但是呢 如果給她知道她爸要回去看一下阿公阿嬤(我公婆)
她那奇怪的小腦袋就會不高興
並不是她不准我老公回婆家看爸媽
而是大伯一家跟公婆同住
她覺得她爹是要去跟她堂弟玩(大伯的兒子)
啊就是那種 "把拔平常一個禮拜才回來兩天 為什麼要分給別人" 的心理
然後 她就會淡淡地跟她爹說 "把拔 你回你的新竹去"

...我老公第一次聽到的時候整個中箭落馬 XDD

5.作者 afjo (阿)
我的小老闆的女兒是給他爸媽帶的
平時都加班到很晚，禮拜五下班一到，就趕緊奔去台南看女兒
小丫頭還小時，
每當禮拜天下午就啟程回台北的爸媽，總是很開心的：「把拔再見、媽麻再見」
小丫頭大一點的時候，把拔媽媽為什麼都要去「台北」阿？
「因為要賺錢買玩具給你玩阿？」「喔～～」
小丫頭再大一點～
「把拔麻麻我的玩具很多了，我的玩具給你們玩，你們不要去台北了好不好！」

(小老闆說他在車上，哭西哩嘩啦的～)

McGregor Choreography for Royal Ballet 2008 “Infra”

For more Infra, plz visit:
http://www.youtube.com/watch?v=mG91yGV_5qc

好好看的腳

看她如何拍芭雷雜誌封面！

G20 in Pittburgh

Pitt campus Date: 9/25/09 4:15pm



From NY Times

島歌迴轉式腔

中孝介 - 各自遠颺


女版的島歌腔： 元千歲


中孝介-家路

To Dine in Pittsburgh

CASBAH
Chef Alan Peet
229 S. Highland Ave., Shadyside
http://www.bigburrito.com/casbah/menu/index.shtml
Mediterranean-inspired fare meets an upscale casual vibe at this East End favorite.

Chef's Favorite Dish to Make: Seared scallops, red-pepper casereccia, jumbo lump crab and parsley-roasted garlic butter.

ALCHEMY MENU AT BIGELOW GRILLE
Chef Kevin Sousa
1 Bigelow Square, downtown
http://www.bigelowgrille.com/main/
molecular gastronomy

Chef's Favorite Dish to Make: "Sushi" made of uni (sea urchin) ice cream, shaved ice made of toro (tuna belly) infused with pineapple-soy-dashi broth, nitro wasabi-flavored peas made with liquid nitrogen, soy-sauce lentils and melt-in-your-mouth avocado candies.
Editors' note: The Alchemy menu is no longer being served at Bigelow Grille; chef Kevin Sousa is now chef at Red Room Café and Lounge, where he serves an Alchemy-like menu à la carte.

ELEVEN
Executive Chef Derek Stevens
1150 Smallman St., Strip District
http://bigburrito.com/eleven/eleven.shtml
contemporary American menu

Chef's Favorite Dish to Make: Smoked pulled pork, homemade tortilla, roasted tomatillo puree, refried black lentils, crumpled Capriole goat cheese.


BISTRO 19
Executive Chef Jessica Gibson
711 Washington Road, Mount Lebanon
http://www.bistro19.com/
American comfort-food

Chef's Favorite Dish to Make: Lamb loin chops with pesto beurre blanc and red-wine mushroom risotto

IOVINO'S CAFÉ
Chef and Owner Jeff Iovino
300A Beverly Road, Mount Lebanon
http://www.iovinoscafe.com/My_Homepage_Files/Page1.html
Asia, Italy, India and beyond emerge in dishes

Chef's Favorite Dish to Make: Seared and sliced duck breast with duck-confit fried rice, baby bok choy, ginger and garlic with tempura asparagus and a cranberry-merlot demi-glace.

JOSEPH TAMBELLINI RESTAURANT
Executive Chef Joseph Tambellini
5701 Bryant St., Highland Park
http://www.josephtambellini.com/everyday-menu.htm
Italian-inspired restaurant

Chef's Favorite Dish to Make: In the summer, grilled fish or soft-shell crabs; in the winter, anything braised.


LE POMMIER
Executive Chef Mark Collins
2104 E. Carson St., South Side
http://www.lepommier.com/main.html
old-fashioned French

Chef's Favorite Dish to Make: Veal-cheek ragoût with marsala, asparagus and shiitake mushrooms over house-made fettucine.

LEGUME
Executive Chef and Owner Trevett Hooper
1113 S. Braddock Ave., Regent Square
http://legumebistro.com/
"Americanized-French" menu

Chef's Favorite Dish to Make: Sweet-potato ravioli with brown butter and sage.

MIO KITCHEN & WINE BAR
Executive Chef Matthew Porco
225 Commercial Ave., Aspinwall
http://www.mio-pgh.com/menu.htm
The winner in this year's "Best New Restaurant" category

Chef's Favorite Dish to Make: Tender braised short ribs with fava bean and wild-mushroom risotto.


NINE ON NINE
Chef Richard DeShantz
900 Penn Ave., downtown
http://www.nineonnine.com/
"Best New Restaurant"

Chef's Favorite Dish to Make: Braised veal shanks with mustard-encrusted veal sweet-bread, spinach and whole grain mustard sauce.

RED ROOM CAFÉ AND LOUNGE
Chef Christopher Bonfili
134 S. Highland Ave., East Liberty
http://www.redroomcafe.net/
global-infused New American fare

Chef's Favorite Dish to Make: Pan-roasted bacon-wrapped heritage pork tenderloin (from a breed of pig known for marbling) with cheesy grits, wilted greens and blackberry demi-glace.
Editors' note: Kevin Sousa, former chef at Bigelow Grille, is now chef at Red Room.

SONOMA GRILLE
Executive Chef Yves Carreau
947 Penn Ave, downtown
http://www.thesonomagrille.com/Website2/dinner.php
cuisines of France, California, India, Asia and beyond

Chef's Favorite Dish to Make: Bourbon-glazed grilled duck breast, warm charred bok choy and soba noodles.

SEVICHE
Executive Chef and Owner Yves Carreau
930 Penn Ave., downtown
http://www.seviche.com/cucina.php?sectid=2
Made with fresh sushi-grade seafood

Chef's Favorite Dish to Make: Shrimp seviche with mango and blackened tomatillo served with crisp malanga chips.

TESSARO'S
Chef Courtney McFarlane
4601 Liberty Ave., Bloomfield

Chef's Favorite Dish to Make: Gourmet melted-dry-blue cheese burger.


What a great adventure in Pittsburgh waiting for me!!!